King City Pink Bean Stew with Bacon & Cornbread
A cozy, one-pot stew featuring Rancho Gordo King City Pink Beans, smoky bacon, roasted garlic, and a surprise slaw topping. Cornbread required.
The Mediterranean Everything Bowl: Grilled Chicken, King City Beans & Caprese Salad Remix
This bowl didn’t follow a recipe. It followed the fridge.
It started as the last stop in a personal challenge: make three different meals from one pound of Rancho Gordo King City Pink Beans. And honestly? This one might be my favorite.
Creamy beans, charred Mediterranean chicken, garlicky yogurt sauce, crispy pita chips, roasted red peppers, and a scoop of my Snackable Caprese Remix. It was crunchy, creamy, tangy, smoky, herby—everything in one bowl. The textures hit. The flavors bounced. And I’d do it all again.
This is how I used up what I had. And it turned into something I’d actually plan on making again. This one is perfect to eat al fresco on a sunny 75-degree day in late Spring, like I did.
Ingredients
Base + Protein
- 1 cup cooked King City Pink Beans (chilled or room temp, with a drizzle of olive oil)
- 1 Mediterranean grilled chicken thighs, sliced (same marinade as this bowl)
- 1/2 ripe avocado, sliced
- A few roasted red pepper strips
- 1 Persian cucumber, diced
- 1/4 red onion, finely diced
- 1 cup fresh mozzarella pearls (or torn mozzarella)
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- Salt + pepper
Yogurt Sauce
- 3/4 cup Greek yogurt
- 1 clove garlic, finely grated
- Juice of 1/2 lemon
- Fresh dill
- Fresh chives
- 1 tbsp olive oil
- Salt, to taste
(Same dressing as used in Skewer-Free Summer Bowls)
Crunch + Garnish
- Homemade pita chips (or any crispy base)
- Fresh dill, chopped
- Fresh chives, chopped
- Flaky salt, Aleppo pepper, lemon wedges (optional)
Instructions
- Marinate & grill the chicken (if not already prepped): Combine marinade ingredients, coat chicken, and let sit for at least 30 minutes. Grill or pan-sear until charred and cooked through. Slice thin.
- Make the Caprese Remix: Toss cucumber, red onion, mozzarella, vinegar, olive oil, and a pinch of salt and pepper in a small bowl. Let it chill.
- Make the yogurt sauce: Stir together Greek yogurt, garlic, lemon juice, olive oil, and salt until smooth and spoonable.
- Assemble the bowl: Work in small piles around the bowl edge
- Start with beans and chicken.
- Add a scoop of Caprese Remix.
- Tuck in roasted red pepper and avocado slices.
- Spoon yogurt sauce over one side.
- Scatter pita chips and breadcrumbs for crunch.
- Top with dill, chives, and any extras you like (lemon, flaky salt, Aleppo, etc).
One Bag, Three Meals
This is the third recipe in my King City Pink Bean challenge. If you missed the first two, check them out here:
These beans are officially in my top tier. Creamy, delicate, and the broth alone is worth the soak. Can’t wait to cook through another pound.
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